• 2 c. fresh basil leaves, washed thoroughly
• 2 – 4 cloves minced garlic
• 1/2 c. pine nuts
• 3/4 c. parmesan cheese
• 3/4 c. olive oil
Coarsely chop basil leaves into food processor. One at a time, add garlic, pine nuts, and parmesan, mixing after each addition. The mixture will be very thick. Continue mixing and slowly add olive oil until mixture is the consistency of creamed butter.
Pour pesto into storage container and cover with thin layer of olive oil. Cover tightly and refrigerate or freeze.